Erewhon Kale & White Bean Pasta Salad

This Erewhon Kale & White Bean Pasta Salad recipe is a tasty mash-up perfect for summer. Protein-rich pasta, fiber-filled white beans, massaged kale, healthy fat seeds, and creamy avocado, all get tossed in a sweet, yet tangy dressing. It’s an Erewhon inspired recipe full of nutrition, as well as easy to make for a quick weeknight dinner or meal prep option!

Refreshing, healthy, & with a LA twist. This Erewhon inspired recipe is one that you don’t want to miss.

While I have created a Copycat Erewhon Kale White Bean Salad in the past, I thought it was time to take it to the next level and toss in some cooked lentil pasta. In my opinion, it’s the perfect combination of deliciousness for summer.

Even though this is not on the Erewhon menu (yet), it should be, as the flavor & texture are on point, while being created at a fraction of the pending price.

Why You’ll Love This Erewhon Kale Salad Recipe

• Full of Flavor & Loaded with Nutrition: This recipe is full of nutritious plant-based ingredients.
• Organic Market Worthy: This Erewhon Kale & White Bean Pasta Salad is created at a fraction of the cost.
• Great for Meal Prep: This recipe stores well in the fridge, making it a great recipe to meal prep for quick summer dinners throughout the week.

Ingredients

• Organic Kale: The star and the base of this salad recipe is kale! 
• Organic White Beans: White beans are loaded with fiber & plant-based protein. Any type of white beans work well too. Great northern, cannellini beans, or navy beans all would taste great. 
• Organic Avocado: Make sure to use a large + ripe avocado for this recipe.
• Organic Seeds: Erewhon’s salad uses a combination of pumpkin seeds, sunflower seeds, and hemp seeds.
• Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
• Organic Lemon: Just a squeeze of fresh lemon takes this dressing to the next level!
• Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars. 
• Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
• Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
• Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.
• Organic Pasta: I love using pasta that is made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!

How To Make

1. Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside. 
2. Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
3. Add. Dice up your avocado, drain your beans, cooked pasta, and seeds to the kale bowl.
4. Dressing. In a bowl, add all of the dressing ingredients and whisk until well combined.
5. Toss. Drizzle the dressing over the kale salad and give it a good toss. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
6. Serve. Divide between bowls. Enjoy!

Tips for Making this Erewhon Inspired Recipe Perfectly 

• Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
• Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes.
• Organic Beans: I used organic great northern beans for this salad recipe, but another variety of white bean will work, such as cannellini or navy beans. 
• Drain the Beans: Be sure to drain your beans, this ensures that the salad does not have any bean liquid in it.
• Organic Avocado: Be sure to use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
• Refrigerate Before Serving: To optimize the flavors, it’s best to fridge for at least 30 minutes prior to serving.

Storing

As mentioned above, this Erewhon Kale Salad recipe is perfect for leftovers & meal prep! 

Fridge Storage. Transfer the salad ingredients separate from the dressing and avocado in air-tight glass containers. Refrigerator for up to 4 days.

Assemble. To serve, dice up the avocado and re-whisk the dressing. Incorporate it into the salad and give it a good toss.

More Salad Recipes You’ll Love

• Copycat Erewhon Kale White Bean Salad
• Vegan Vegetable & Avocado Pasta Salad
• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Vegan Macaroni Pasta Salad
• Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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